Leek and pumpkin soup with lime. Great recipe for Leek and pumpkin soup with lime. In this kind-of-autumn soup, the leek is the main star. The pumpkin purèe acts as a flavour booster, rather than overpowering the delicate taste of leeks.

Leek and pumpkin soup with lime All Reviews for Pumpkin, Sweet Potato, and Leek Soup. Really hearty and the leeks with the squash and sweet potatoes make for a really full flavor combination. Flavored with leeks, maple syrup and spices, this velvety pumpkin soup is perfect for fall.

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, leek and pumpkin soup with lime. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Great recipe for Leek and pumpkin soup with lime. In this kind-of-autumn soup, the leek is the main star. The pumpkin purèe acts as a flavour booster, rather than overpowering the delicate taste of leeks.

To get started with this particular recipe, we have to prepare a few components. You can have leek and pumpkin soup with lime using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Leek and pumpkin soup with lime:

{Make ready 1 of large leek, halved lengthwise and chopped.
{Make ready 1 tbsp of butter.
{Make ready of salt and pepper.
{Get 1 clove of garlic, minced.
{Prepare of zest of 1/2 lime.
{Prepare 200 g of pumpkin purèe.
{Take 1/2 cup of milk.
{Make ready 1/2 cup of water.
{Take of juice of 1/2 lime.
{Take pinch of nutmeg (optional).

Really hearty and the leeks with the squash and sweet potatoes make for a really full flavor combination. A simple vegetable soup made without dairy. How to make pumpkin leek soup: Melt the butter in a soup pot or dutch oven over medium-high heat. Add the leeks, onions, celery, and carrots, cook until they are fragrant and the veggies have softened.

Instructions to make Leek and pumpkin soup with lime:

Melt butter in pot over medium heat. Add leeks, garlic, and lime zest, and season with salt and pepper. Cook until very soft, for about 15 minutes..
Stir in the pumpkin purèe, and add milk and water. Turn the heat to medium-high; when it starts to boil, turn down the heat to medium-low and simmer for about 20 minutes..
Blend the soup with a hand blender. Stir in lime juice and nutmeg, and season with salt to taste. Serve with lime wedges and a dollop of crème fraîche, if desired..

Season with a small pinch of salt and add the garlic, continue to cook until the garlic is fragrant. The pumpkin purèe acts as a flavour booster, rather than overpowering the delicate taste of leeks. Spash of lime juice at the end really brightens up everything. nct. Place pumpkin and unpeeled garlic on a large baking tray. Melt butter in a large saucepan over moderately high heat.

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